- 2 large seedless oranges
- 1 tablespoon vegetable oil
- 1/2 cup chopped yellow onions
- 1/2 cup chopped red bell peppers
- 1 tablespoon minced jalapeno peppers
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- 2 cups diced mango
- 1/2 cup apple cider vinegar
- 1/2 cup packed light brown sugar
- 1 tablespoon grated orange zest
- Cut away the peel and pith from the oranges, and segment over a bowl to catch the juices.
- In a saucepan over medium heat, heat the oil. Add the onions, bell peppers, jalapenos, curry, salt, and cayenne, and cook, stirring, for 2 minutes. Add the mango and cook, stirring for 2 minutes. Add the orange segments, vinegar, sugar, and zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.
- Remove from the heat and adjust the seasoning, to taste. Pour into a decorative bowl and let cool completely before serving.
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